ArticleFoods (Basel, Switzerland)2025
Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah.Environmental microbiology reports · 2026Article
- Functional genomics of a food-related thermotolerant Acetobacter oryzifermentans strain AAB5: genetic determinants of stress response, CAZyme repertoire, and CRISPR-Cas system.Functional & integrative genomics · 2025Article
- Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study aimed to isolate a thermotolerant acetic acid bacteria (AAB) strain from Zhenjiang aromatic vinegar (ZAV) and evaluate its potential as a starter culture for high-temperature solid-state vinegar fermentation.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.